Water retention is an important characteristic of most meat products. Edible gelatin can firmly "lock in" free water, and during processing such as heating, sterilization, and shearing, water will not be lost significantly.
Meat with poor water retention has a rough taste, poor slicing ability, and low yield. Adding substances that have a strong affinity for water can increase the water holding capacity of meat. Generally, ingredients added to meat products include starch, soy protein, and the water absorption ratio of starch is 1:2; The water absorption ratio of soybean protein is 1:4; The water absorption ratio of edible gelatin can reach tens of times. This is because the molecular structure of edible gelatin contains strong ionic groups that can form additional hydrogen bonds with free water. At the same time, edible gelatin can react with protein to form a powerful three-dimensional spatial structure - gel, which firmly locks water.
Healthy and safe meat coating agent
Food glue can be used as a coating agent to cover the surface of meat, usually used together with acids, etc. It can form a protective film on the surface of food, protecting meat from the effects of oxygen and microorganisms, and plays a role in quality assurance, preservation, aroma preservation, or polishing.
♦ Food protective film
♦ Edible film
♦ Prevent moisture evaporation and microbial invasion
♦ Extend the shelf life of meat products
Succulent meat products
The proteins in meat products are divided into water-soluble proteins, salt soluble proteins, and hard proteins, which give meat a pleasant taste. Edible gelatin can react with the polar portion of protein, coupled with the water retaining effect of edible gelatin, to maximize the retention of taste and olfactory molecules in meat products, and make meat products elastic, chewable, tender, and juicy.
♦ Forming gel system
♦ Water retention
